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Herby Shrimp with Tomato Shallot Sauce

Course Main Course
Cuisine American
Keyword seafood
Total Time 30 minutes
Servings 4
Author Christine Ma

Ingredients

Lemon herb oil

  • ⅓ cup parsley
  • ⅓ cup basil
  • ⅓ cup cilantro
  • 1 teaspoon minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • juice of ½ lemon
  • ⅔ cup olive oil
  • salt and pepper

Remaining ingredients

  • ¼ cup oil
  • 1 pound shrimp peeled, deveined
  • salt and pepper
  • 6 shallots thinly sliced
  • ¼ cup tomato paste
  • ½ cup white wine
  • 14 ounces canned tomatoes
  • 1 teaspoon fresh thyme
  • 14 ounces cannellini beans rinsed and drained
  • salt and pepper
  • crusty bread for serving

Instructions

  • Make the lemon herb oil. Blend together parsley, basil, cilantro, minced garlic, red pepper flakes, lemon zest, the juice of ½ lemon, and olive oil until smooth. Season with salt and pepper. Set aside.
  • Heat 1 tablespoon of oil over medium-high heat in a large saute pan. Sear the shrimp until pink and cooked, about 3-4 minutes. Season with salt and pepper. Set aside.
  • In the same pan, heat remaining 3 tablespoons of olive oil over medium heat. Add the shallots and saute until caramelized, about 15-20 minutes.
  • Add tomato paste and white wine, stirring to combine. Bring to a simmer. Add canned tomatoes, cannellini beans, and fresh thyme and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  • Season the sauce with salt and pepper. Add back the shrimp and drizzle the lemon herb oil on top. Serve with crusty bread.

Notes

The lemon herb oil can be prepared up to 3 days in advance.